Olive Canapés

1.

To make the blinis, in a large bowl, mix together the flour and egg yolk, then stir in the milk gradually, followed by the melted butter. Whisk until smooth.

2.

In a separate bowl, whisk the egg white to thick peaks and fold into the batter, along with the sliced jalapeño-filled olives and dill.

3.

Heat a large frying pan to hot and add 2 tbsp oil. Spoon a full teaspoon of the batter into the pan in a circle and continue to do so, spaced well apart. Cook on low for 2-3 mins on each side, or until set.

4.

Transfer to a cooling rack. You will have to do this in batches. Set aside to cool or make up to 2 days in advance and store in the fridge until needed.

5.

On a couple of large serving plates, set out the blinis, crackers and cubes of gammon, all spaced a little apart

6.

Mix the lemon zest and juice into the sour cream and spoon a teaspoon onto each blini

7.

Top half of the blinis with a teaspoon of salmon caviar and the other half of the blinis with a small slice of smoked salmon

8.

Top the salmon blinis with a sprig of dill

9.

Place a slice of goats cheese on each cracker, then top with the chopped piquillo pepper-filled olives.

10.

Put a whole piquillo pepper-filled olive on each cube of gammon and skewer with a cocktail stick. Serve.